{"id":393,"date":"2020-03-01T18:42:18","date_gmt":"2020-03-01T18:42:18","guid":{"rendered":"http:\/\/bakerbyheart.dk\/?p=393"},"modified":"2025-02-14T10:48:45","modified_gmt":"2025-02-14T10:48:45","slug":"peanutbutter-cookies","status":"publish","type":"post","link":"https:\/\/bakerbyheart.dk\/?p=393","title":{"rendered":"Peanutbutter cookies"},"content":{"rendered":"\n<p>English version further down<\/p>\n\n\n\n<p>Peanut butter cookies, ca. 30-35 stk<\/p>\n\n\n\n<p><br> Forberedelsestid: 30 minutter + afk\u00f8ling<\/p>\n\n\n\n<p><strong>Dej:<\/strong><br> 300 g mel<br> \u00bd tsk natron<br> \u00bd tsk. bagpulver<br> \u00bd tsk salt<br> 225 g sm\u00f8r (stuetemperatur)<br> 225 g sukker<br> 200 g lyst muscovadosukker<br> 225 g peanut butter<br> 2 \u00e6g<br> 2 tsk vaniljeessens<br> <br> Bland alle de t\u00f8rre ingredienser i en sk\u00e5l og stil den til side.<br> Pisk sm\u00f8rret godt sammen med sukkeret og tils\u00e6t peanut butter og pisk det luftigt.<br> Tils\u00e6t vaniljeessens og \u00e6ggene et efter et og tils\u00e6t nu de t\u00f8rre ingredienser og bland det godt sammen.<br> Pak dejen ind i husholdningsfilm og s\u00e6t det p\u00e5 k\u00f8l i min. 1 time.<br> <br> Varm ovnen op til 175 grader og rul dejen til kugler p\u00e5 2-3 cm i diameter og s\u00e6t dem p\u00e5 en plade (9 pr. plade)<br> Pres en gaffel ned i hver cookie.<br> Bag i 12-14 minutter og lad dem k\u00f8l af p\u00e5 en rist<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Peanut Butter Cookies, approx. 30-35 pieces<\/h3>\n\n\n\n<p><strong>Preparation time:<\/strong> 30 minutes + cooling<\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Dough:<\/h4>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 1\/2 cups all-purpose flour (300 g mel)<\/li>\n\n\n\n<li>1\/2 tsp baking soda (\u00bd tsk natron)<\/li>\n\n\n\n<li>1\/2 tsp baking powder (\u00bd tsk. bagpulver)<\/li>\n\n\n\n<li>1\/2 tsp salt (\u00bd tsk salt)<\/li>\n\n\n\n<li>1 cup butter, room temperature (225 g sm\u00f8r, stuetemperatur)<\/li>\n\n\n\n<li>1 cup granulated sugar (225 g sukker)<\/li>\n\n\n\n<li>1 cup light muscovado sugar (200 g lyst muscovadosukker)<\/li>\n\n\n\n<li>1 cup peanut butter (225 g peanut butter)<\/li>\n\n\n\n<li>2 eggs (2 \u00e6g)<\/li>\n\n\n\n<li>2 tsp vanilla extract (2 tsk vaniljeessens)<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Mix all the dry ingredients in a bowl and set aside.<\/li>\n\n\n\n<li>Beat the butter and sugars together until well combined and fluffy. Add the peanut butter and continue to beat until light and airy.<\/li>\n\n\n\n<li>Add the vanilla extract and eggs one at a time, beating well after each addition. Gradually mix in the dry ingredients until well combined.<\/li>\n\n\n\n<li>Wrap the dough in plastic wrap and refrigerate for at least 1 hour.<\/li>\n\n\n\n<li>Preheat the oven to 350\u00b0F (175\u00b0C). Roll the dough into balls about 1-1.2 inches (2-3 cm) in diameter and place them on a baking sheet (9 per sheet).<\/li>\n\n\n\n<li>Press a fork into each cookie to flatten slightly.<\/li>\n\n\n\n<li>Bake for 12-14 minutes and let them cool on a wire rack.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>English version further down Peanut butter cookies, ca. 30-35 stk Forberedelsestid: 30 minutter + afk\u00f8ling Dej: 300 g mel \u00bd tsk natron \u00bd tsk. bagpulver \u00bd tsk salt 225 g sm\u00f8r (stuetemperatur) 225 g sukker 200 g lyst muscovadosukker 225 g peanut butter 2 \u00e6g 2 tsk vaniljeessens Bland alle de t\u00f8rre ingredienser i en <br \/><a class=\"more\" href=\"https:\/\/bakerbyheart.dk\/?p=393\">Read more <\/a><\/p>\n","protected":false},"author":1,"featured_media":1515,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[93,94,60],"class_list":["post-393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-smaakager","tag-cookies","tag-peanuts","tag-smaakager"],"_links":{"self":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/393","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=393"}],"version-history":[{"count":3,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/393\/revisions"}],"predecessor-version":[{"id":1513,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/posts\/393\/revisions\/1513"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=\/wp\/v2\/media\/1515"}],"wp:attachment":[{"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bakerbyheart.dk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}